Goodbelly Kettle Fruited Sour Experiment - Beer Recipe - Brewer's Friend

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Goodbelly Kettle Fruited Sour Experiment

171 calories 21.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: phams16
Hop Utilization: 98%
Calories: 171 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Friday April 16th 2021
1.051
1.018
4.4%
19.6
5.6
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 43.1%
4 oz United Kingdom - Golden Naked Oats4 oz Golden Naked Oats 33 10 2%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2%
4 oz American - Victory4 oz Victory 34 28 2%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2%
12 oz American - White Wheat12 oz White Wheat 40 2.8 5.9%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 3.9%
2.50 lb Raspberry2.5 lb Raspberry - (late fermenter addition) 3.15 0 19.6%
2.50 lb Blueberry2.5 lb Blueberry - (late fermenter addition) 4.95 0 19.6%
204 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.31 33.3%
1 oz Rakau1 oz Rakau Hops Pellet 10.5 Hop Stand at 180 °F 0 min 6.29 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 0 min.
4 oz good belly blueberyy acai probiotic Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
- dregs from some fruited sours
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
2019 Poland Spring water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.67 g | 26.7 qt) 7.16 28.6  
Mash volume with grains (equipment estimates 7.25 g | 29 qt) 7.74 30.9  
Grain absorption losses -0.91 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.52 g | 22.1 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 4.04 g | 16.2 qt) 4.5 18  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.46 g | 17.9 qt) 4 16  
Total: 7.16 28.6
Equipment Profile Used: System Default
 
Notes

After mash...check ph of wort, add lactic acid to bring down to 4.8-5.0
Add .5 lactobacillus slurry into initially chilled wort along with 2 shots of goodbelly, let sit at room temp for 24-48 hours and check ph every day...target 3.5

After, Continue the rest of the brew day like normal. Pitch the other half of the lacto slurry and the us-05

Add fruit in secondary via thawing at room temp and pureeing

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  • Last Updated: 2021-04-20 16:54 UTC